Mechanisation and Automation in Dairy Technology

Herausgeber: Tamime, Adnan; Law, Barry A.

• Gebundenes Buch

Produktbeschreibung

This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their quality control. Like any major and highly developed sector of food manufacturing, the dairy foods industry is now highly mechanised, from raw material production through to processing and product manufacture. This book has been written to show the extent and advantages of mechanisation across the range of dairy technology, and to explain the principles and rationale of introducing automated systems. In this way, authors demonstrate how combinations of state-of-the-art machinery and dedicated control systems bring to the dairy industry increased efficiency, higher quality and consistency, and opportunities for product innovation through its technological base. The volume is directed at food scientists and technologists, quality assurance personnel, analytical chemists, microbiologists, and consultants in automation and expert systems.

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Produktdetails

• Sheffield Food Technology
• Verlag: Liverpool University Press
• Seitenzahl: 320
• Erscheinungstermin: Januar 1991
• Englisch
• Abmessung: 243mm x 163mm x 25mm
• Gewicht: 840g
• ISBN-13: 9781841271101
• ISBN-10: 1841271101
• Artikelnr.: 23824918

Inhaltsangabe

Principles of automation in the dairy industry
Primary milk production
Liquid milk
Concentrated and dried dairy products
High fat dairy products
Yoghurt and other fermented milks
Cheddar cheese production
Semi-hard cheeses
Soft fresh cheese and soft ripened cheese
Pasta filata cheeses
Processed cheese
Membrane processing
Non-product operations, services and waste handling
References
Index.